| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics
|
Soufflet, Ivanne
|
|
2004
|
15 |
7-8 |
p. 689-699
11 p.
|
artikel
|
| 2 |
A prospective study of food preferences in childhood
|
Nicklaus, Sophie
|
|
2004
|
15 |
7-8 |
p. 805-818
14 p.
|
artikel
|
| 3 |
Are young teens influenced by increased product description detail and branding during consumer testing?
|
Allison, Ann-Marie A.
|
|
2004
|
15 |
7-8 |
p. 819-829
11 p.
|
artikel
|
| 4 |
A Sensory Revolution. The 5th Pangborn Sensory Science Symposium, Boston, Massachusetts, USA 20–24 July 2003
|
Meisleman, Herbert L.
|
|
2004
|
15 |
7-8 |
p. 611-612
2 p.
|
artikel
|
| 5 |
Attitudes behind consumers' willingness to use functional foods
|
Urala, Nina
|
|
2004
|
15 |
7-8 |
p. 793-803
11 p.
|
artikel
|
| 6 |
Banquet Song Lyrics
|
Bell, Rick
|
|
2004
|
15 |
7-8 |
p. 613-615
3 p.
|
artikel
|
| 7 |
Calendar
|
|
|
2004
|
15 |
7-8 |
p. I-II
nvt p.
|
artikel
|
| 8 |
Culture and odor categorization: agreement between cultures depends upon the odors
|
Chrea, C.
|
|
2004
|
15 |
7-8 |
p. 669-679
11 p.
|
artikel
|
| 9 |
Determination of consumer acceptance limits to sensory defects using survival analysis
|
Hough, Guillermo
|
|
2004
|
15 |
7-8 |
p. 729-734
6 p.
|
artikel
|
| 10 |
Dynamics of food preferences: a case study with chewing gums
|
Delarue, Julien
|
|
2004
|
15 |
7-8 |
p. 771-779
9 p.
|
artikel
|
| 11 |
Editorial board
|
|
|
2004
|
15 |
7-8 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Fifth Pangborn
|
|
|
2004
|
15 |
7-8 |
p. 881-886
6 p.
|
artikel
|
| 13 |
Flavor perception of a model cheese: relationships with oral and physico-chemical parameters
|
Pionnier, E.
|
|
2004
|
15 |
7-8 |
p. 843-852
10 p.
|
artikel
|
| 14 |
From psychophysics to the clinic: missteps and advances
|
Bartoshuk, Linda M.
|
|
2004
|
15 |
7-8 |
p. 617-632
16 p.
|
artikel
|
| 15 |
From psychophysics to the world… data acquired, lessons learned
|
Moskowitz, Howard
|
|
2004
|
15 |
7-8 |
p. 633-644
12 p.
|
artikel
|
| 16 |
Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies
|
Saint-Eve, Anne
|
|
2004
|
15 |
7-8 |
p. 655-668
14 p.
|
artikel
|
| 17 |
Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selection
|
Dacremont, Catherine
|
|
2004
|
15 |
7-8 |
p. 735-742
8 p.
|
artikel
|
| 18 |
On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old
|
Cordelle, Sylvie
|
|
2004
|
15 |
7-8 |
p. 831-841
11 p.
|
artikel
|
| 19 |
Perceptive free sorting and verbalization tasks with naive subjects: an alternative to descriptive mappings
|
Faye, Pauline
|
|
2004
|
15 |
7-8 |
p. 781-791
11 p.
|
artikel
|
| 20 |
Prediction of perceived astringency induced by phenolic compounds
|
Monteleone, Erminio
|
|
2004
|
15 |
7-8 |
p. 761-769
9 p.
|
artikel
|
| 21 |
Relating the food involvement scale to demographic variables, food choice and other constructs
|
Marshall, David
|
|
2004
|
15 |
7-8 |
p. 871-879
9 p.
|
artikel
|
| 22 |
Strategies for consumer segmentation with applications on preference data
|
Westad, F.
|
|
2004
|
15 |
7-8 |
p. 681-687
7 p.
|
artikel
|
| 23 |
The development of a perceived satiety index for military rations
|
Merrill, E.P.
|
|
2004
|
15 |
7-8 |
p. 859-870
12 p.
|
artikel
|
| 24 |
The effect of attribute questions on overall liking ratings
|
Popper, R.
|
|
2004
|
15 |
7-8 |
p. 853-858
6 p.
|
artikel
|
| 25 |
The effect of meal situation, social interaction, physical environment and choice on food acceptability
|
King, Silvia C.
|
|
2004
|
15 |
7-8 |
p. 645-653
9 p.
|
artikel
|
| 26 |
The effect of viscosity and volume on pleasantness and satiating power of rice milk
|
Russell, K.
|
|
2004
|
15 |
7-8 |
p. 743-750
8 p.
|
artikel
|
| 27 |
The use of non-hypothetical experimental markets for measuring the acceptance of genetically modified foods
|
Jaeger, Sara R.
|
|
2004
|
15 |
7-8 |
p. 701-714
14 p.
|
artikel
|
| 28 |
Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers
|
Forde, C.G.
|
|
2004
|
15 |
7-8 |
p. 715-727
13 p.
|
artikel
|
| 29 |
Volume Contents and Author Index for Vol 14 and 15
|
|
|
2004
|
15 |
7-8 |
p. III-XVIII
nvt p.
|
artikel
|
| 30 |
Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks
|
Luckow, T.
|
|
2004
|
15 |
7-8 |
p. 751-759
9 p.
|
artikel
|
| 31 |
Workshop summary: Data analysis workshop: getting the most out of just-about-right data
|
|
|
2004
|
15 |
7-8 |
p. 891-899
9 p.
|
artikel
|
| 32 |
Workshop summary: How do age-related changes in sensory physiology infulence food liking and food in take?
|
|
|
2004
|
15 |
7-8 |
p. 907-911
5 p.
|
artikel
|
| 33 |
Workshop summary: Non traditional consumer research methods
|
|
|
2004
|
15 |
7-8 |
p. 887-890
4 p.
|
artikel
|
| 34 |
Workshop summary: What to eat: A multi-discipline view of meals
|
|
|
2004
|
15 |
7-8 |
p. 901-905
5 p.
|
artikel
|
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